In my house hold crackers are a favorite snack, and honestly when we buy a box the kids devour them within a few days. Living out where we do I do not care nor do I desire to travel 25 minutes to 40 minutes to get to a store to buy another box. So today I decided why not make our own.

What I loved most about these ones is that they are mainly whole wheat flour and the fat in them is from olive oil. I like the light taste of the herbs and the crunch in them without destroying my mouth. My daughter has already eaten about 10 of them.

By the way, this recipe makes I think I counted 100. I cut them a bit smaller then the original recipe says to cut them, but I like the smaller size. If you have ever had the pita chips that's what these kind of remind me of. Except these are baked not fried. Hmm I just got an idea, maybe I will try frying them next time!

As for the hummus, I actually hate buying hummus. This is honestly the easiest recipe ever but at the same time there are some critical steps that make the hummus extra silky and smooth. So depending on how much pep you have in your step in the day will depend on how many of these critical steps you actually want to take. Me well today I didn't feel like doing one of them, the hummus is still smooth and silky but it could always be smoother and silkier.

Lemon Garlic Hummus

Ingredients:

1 Large Can of Chick Peas3 Cloves of Garlic MinedJuice from 1 Lemon1 Tablespoon of Tahini or Peanut Butter1/2 Cup of Olive OilSalt and Pepper to Taste

Directions:

Rinse and drain the can of chick peas. Fill a medium sized bowl with water and place the chick peas in the bowl. Remove the skins from each chick pea, it can be time consuming but allows for a smoother hummus.

Place chick peas in a pot and cover with water. Bring to a boil and turn the heat down to a medium heat. Cook the chick peas for 15 minutes or until when you prick a chick peas with a fork they are soft and mushy.

​Drain the chick peas in a strainer, place them into a food processor. Add the rest of the ingredients and then blend it all together. Check it to see if it needs more lemon juice, oil or seasonings. It's best to blend for 30 seconds, check, blend, and check until you get it to the perfect taste and consistency.

Once you get it to a silky smooth tasty state, scoop it into a serving bowl and drizzle the top with some olive oil and place a lemon wedge and a bit of parsley to make it pretty.

See wasn't that super easy, but like I said there a few crucial steps that most people don't do when making hummus that makes all the difference in texture. Trust me on the removing the skins and cooking the chick peas. As I said before I skipped one of them because I didn't have the drive to remove the skins today. Still amazing but always is better when you do those two steps.

​The crackers are pretty simple and easy as well, you can make them by hand as well but I am so grateful for a Kitchen Aid for being able to do all the work! My hands don't like doing it all on their own anymore. Seriously you turn 30 and your whole body decides to quit!

In the bowl of your stand mixer, add all the dry ingredients and stir so that it is well incorporated.

Slowly add the water and oil to the dry mix. Mix on low with the hook attachment. Turn it up one speed setting and allow the machine to knead the dough for you for about 5 - 7 minutes. If the dough seems too dry add a bit more water, same for if it is too wet add a bit more flour.

When the dough is done mixing and kneading, separate the dough into 6 pieces. Roll them into balls, brush them with some olive oil and cover with plastic wrap and a clean tea towel. Let sit in a warm place to rest for 30 minutes.

Remove one ball at a time and with a rolling pin roll it out flat, until it is very thin. With a pizza cutter cut strips length wise and then again width wise. They don't have to be uniform looking, I like the rustic shapes. It makes about 100 crackers.

Place each piece of dough onto a cookie sheet lined with a silpat. Prick each piece with a fork, brush each piece with some olive oil and then sprinkle with the Himalayan salt. Bake in the oven for 10 to 12 minutes or until they are golden brown and crispier.

Remove and serve on the side with the hummus, or any of your other favorite dip.

Leave a Reply.

A little about me

Welcome!!I am just a BC girl living in a Alberta world on a cattle ranch nestled near Kananaskis country. I love all things food, my husband and my two beautiful children. I believe in balance and chocolate. Put up your feet and stay for awhile, explore the blog and my social media links.